3 lemons with thick skins and preferably not have been treated - 1 / 2 liter of spirits or grape marc - 1 / 2 liters of water - 500g of sugar. Peel the lemons removing only the yellow, white, is inadequate for the preparation because it is bitter, insert the shells in a 1.5-liter jar with sealing capacity, pour the alcohol, seal and marinate for 20 days, stirring once a day.
Heat water, add sugar and stir until completely dissolved. Allow the syrup to cool, add it to alcohol and let stand for 10 days.
Filter to remove lemon liqueur skins, insert it into two bottles and cover well. Are perfectly preserved about 12 months.
NOT ONLY TO DRINK:
lemon liqueur is ideal for serving cold at the end of the meal. It also can be diluted with tonic water or pour a few drops on shrimp during cooking in the pan, to give the dish a very special aroma.
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